Preparation:
Using a food processor and a sharp metal blade, puree the turmeric, galangal, cilantro, garlic lemon grass and lime juice. Make sure a smooth puree is achieved. Add shallots, chiles, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. Can store in refrigerator and will hold at least 2 weeks.
Recipe Courtesy of Ming Tsai, FoodTV, East Meets West Show #MT1A15 Curry |